Getting creative with less. Recipe lessons from the Australian Women’s Weekly during wartime Major supermarket chains Coles and Woolworths have introduced restrictions on the purchase of these staple ingredients. Coles has also introduced “rationing” of minced meats. While this is not a genuine food crisis, these limitations will lead Australians to ponder the culinary possibilities of their pantries. Looking …
Diggings 3 March 2020
An ode to bánh mi In the west, we’re most familiar with bánh mì thịt nguội or bánh mì thịt (pork roll). Textural and full of punchy tastes, each bite is crunchy, meaty, tangy and fresh. The sambo starts with crusty baguette made of flour and, traditionally, a touch of rice flour. Next, the bun is moistened with mayonnaise, …
Diggings 9 February 2020
13th New Zealand Symposium of Gastronomy and Food Finally made it to a New Zealand Symposium and a very enjoyable, stimulating time it was. Read my highlights here. The Chocolate-Brewing Witches of Colonial Latin America One mother-daughter pair, the wealthy mulata, or African and European, widow Francisca de Agreda and her daughter, Juana, mixed …
Diggings 18 January 2020
Knobbed Russet: William Mullan An edition that by chance focuses on conservation and food security and justice. Iamges from Around the World in Rare and Beautiful Apples The Conservationist Saving India’s Heirloom Rice Varieties 'During his initial survey, Deb found that until the 1970s, farmers grew more than 110,000 varieties of rice across India. But he …
